GE JES61T Use and care manual

Turntable Microwave Oven
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!
Safe~ instructions ....................3-5
Precautions to Avoid Possible Exposure
u
Operating Instructions, Tips
~ ~,., ...:,.
~ Aluminum Foil ..........................................4, 11
❑
●
Problem Solver...............................25
More questions ?...call
GE Answer Center” 800.626.2000
Mode!- JES61T ~
GE Appliances
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~~: Care and CIeaning............................23
,., ,..,:,...
Control Panei.................................................23
Turntable . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..........................23
❑
[nSta[[atiOn ..................................24, 25
Adapter Plugs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
ExtensionCords...........................................25
Grounding Instructions ..............................24
❑
@
Consumer Services ...................27
Appliance Registration ..................................2
IfYouNeedService........................................6
Model and Serial Number Location ...........2
;;:*:; ~~Ü‹ Warranty ........................................Back Cover
M;crowave power output
of
thk oven k 625 watts.

~LP US ~LP YOU...
Before using your oven,
read this book carefully.
It is intended to help you operate
and maintain your new microwave
oven properly.
Keep it handy for answers to your
questions.
If you don’t understand something
or need more help, write (include
your phone number):
Consumer Affairs
GE Appliances
Appliance Park
Louisville, KY 40225
Write down the model and
serial numbers.
You’ll find them on a label inside
the oven.
These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your microwave oven. Before
sending in this card, please write
these numbers here:
Model Number
Serial Number
Use these numbers in any
correspondence or service calls
concerning your microwave oven.
Be sure your microwave
oven is registered.
It is important that we know the
location of your microwave oven
should a need occur for
adjustments.
Your supplier is responsible for
registering you as the owner.
Please check with your supplier to
be sure he has done so; also send
in your Consumer Product
Ownership Registration Card. If
you move, or if you are not the
original purchaser, please write to
us, stating model and serial
numbers.
This appliance must be re~stered.
Please be certain that it is.
Write to:
GE Appliances
Range Product Service
Appliance Park
Louisville, KY 40225
If you received a
damaged oven...
Immediately contact the dealer (or
builder) that sold you the oven.
Save time and money.
Before you request service...
Check the Problem Solver in the
back of this book. It lists causes of
minor operating problems that you
can correct yourself.
All these things are normal
with your microwave oven.
● Steam or vapor escaping from
around the door.
● Light reflection around door or
outer case.
● Dimming oven light and change
in blower sound may occur while
operating at power levels other
than high.
● Dull thumping sound while oven
is operating.
● Some TV-Radio interference
might be noticed while using
your microwave oven. It’s
similar to the interference caused
by other small appliances and
does not indicate a problem with
your oven.
I
PRECAUTIONS TO AVOID POSSIBLE EXPOSURE
I
TO EXCESSIVE MICROWAVE ENERGY
(a) Do Not Attempt to operate this oven with
the door open since open-door operation can
result in harmful exposure to microwave
energy.
It is important not to defeat or tamper
with the safety interlocks.
(b) Do Not Place any object between thE oven
front face and the door or allow soil
or cleaner
residue to accumulate on sealing surfaces.
(c) Do Not Operate the oven if it is damagud, It is
particularly important that the overt door close
properly and that there is no damage to the:
(1) door (bent)
(2) hinges and latches (broken or loosened)
(3) door seals and
sealing surfaces.
(d)
The Oven Should Not be adjusted or repaired
by anyone except properly qualified service
personnel.
2

—
When using ~lactrical appliances, basic safety
precautions should be followed, including the
following:
A WA~~NG-Toroducethetis~o~
burns, electric shock, fire, injury to persons
or
expos~e to excessive microwave energy:
e Read and foUow the specific “Precautions to
Avoid Possible Exposure to Excessive Microwave
Energy”on previous page.
● This appliance must be grounded. Connect
only to properly grounded outlet. SW Grounding
Instructions
section in the back of this b~ok.
@ Use this appliance only for its intended use as
described
in this manual. Do not use corrosive
chemicals or vapors in this applimce. This
microwave oven is specifically designed to
heat or cook food, and is not intended for
laboratory or industrial use.
* For best operation, plug this appliance into
its own electrical outle$ to prevent flickering
—
of tights, blowing of fuse or tripping af circuit
breaker.
* Do not mount this appliance
over a sink.
lnstall or Ioeate this apptiance only in
accordance with the provided ~nstil~tion
Instructions,
● Be certain to place the front surface of the door
three inches or more back from the countertop
edge to avoid accidental tipping of the
appliance in normal usage.
Q Do not cover or block any openings on the
appliance.
Q Do not store this appliance outdoors. Do not
use this product near water—for example, in a wet
basement, near a swiming pool or near a sink.
● This microwave oven is not approved or tested
for marine USE.
● Do not operate any heating or cooking
appliance beneath
this microwave oven.
* Do not mount the microwave ovQn over or near
—
any portion of a heating or cooking appliance.
o Do not store anything directly on top of the
microwave oven surface when the microwave
oven is in operation.
o Do not immers~ power cord or plug in water.
● Keep power cord away from heated surfaces.
* Do not let power cord hang over edge of table
or counter.
● Do not operate this applitince if it has a
damaged power cord or
plug, if it is not
working properly, or if it has been damaged
or dropped.
● Do not operate oven without the turntable and
turntable support seated
and in place.
● Do not allow the turntable to be restricted so
the turntable cannot rotate.
* See door surface cleaning instructions in the Care
and Cleaning section(s) of your book.
● This appliance should be serviced only by
qualified service personnel, Contact nearest
authorized service
facility for examination, repair
or adjustment.
● As with any appIiance, close supervision is
necessary when used by children.
● To reduce the risk of fire in the oven cavity:
—Do not overcook food. Carefully attend
appliance if paper, plastic or other combustible
materials are placed inside the oven to facilitate
cooking.
—Remove wire twist-ties from paper or plastic
bags before placing
bags in oven.
—Do not use your microwave oven to dry
newspapers.
—Do not use recycled paper products. Recycled
paper towels, napkins and waxed paper can
contain metal flecks which may cause arcing
or ignite. Paper products containing nylon or
nylon filaments should be avoided, as they may
dso ignite.
(continued next page)

WORTANT SAFETY mSTRUCmONS
(continued)
—Do not pop popcorn in your microwave oven
unless in
a special microwave popcorn accessory
or unless you use popcorn labeled for use in
microwave ovens.
—Do not overcook potntoes. They could dehydrate
and catch fue, causing damage to your oven.
—Do Hot operate the oven while empty to avoid
damage to the oven and the danger of
fire. If
by accident the oven should run empty a minute
or two, no harm is done. However, try to avoid
operating the oven empty at dl times-it saves
energy and prolongs the life of the oven.
—Do not use the oven for storage purposes. Do
not leave paper products, cooking utensils or
food in the oven when not in use.
—Hmaterhdsinside oven should ignite, keep
oven door closed, turn oven off, and disconnect
power cord, or shut off power at the fuse or
circuit breaker
panel.
● Some products such as whole eggs and sealed
containe~for example, closed jars-will
explode and should not be heated in this
microwave oven. Such use of the microwave
oven could result in injury.
● Avoid heating baby food in glass jars, even
without
their lids; especially meat and egg
mixtures.
. Don’t defrost frozen beverages in narrow
necked bottles (especially carbonat~d beverages).
Even if the container is opened, pressure can build
up. This can cause the container to burst, possibly
resulting in injury.
*Use metal only as directed in this book. ~
dinners may be microwaved in foil trays less than
3/4” high; remove top foil cover and return tray
to box, When using metal in the microwave oven,
keep metal at least 1 inch away from sides
of oven.
● Cookware may become hot
because of heat transferred from
the heated food. Pot holders may
be needed to handle the
cookware,
o Sometimes, the turntable can become too hot
to touch. Be careful touching the turntable during
and after cooking.
● Foods cooked in liquids (such as pasta) may tend
to boil over mor~ rapidly than foods containing
less moisture. Should this
occur, refer to the Care
and Cleaning section(s)
for instructions on how to
clean the inside of the oven.
● Thermometer—Do not use a thermometer in
food you are microwaving
unless the thermometer
is designed or recommended for use in the
microwave oven.
● Plastic cookwar+Plastic cookware designed
for microwave cooking is very useful, but should
be used carefully. Even microwave-safeplastic
may not be as tolerant of overcooking conditions
as are glass or c~ramic materials and may
soften or char if subjected to short periods of
overcooking. In longer exposures to overcooking,
the food and cookware could ignite. For these
reasons: 1) Use microwave-safe plastics only and
use
them in strict compliance with the cookware
manufacturer’s recommendations. 2) Do not
subject empty cookware to microwaving. 3) Do
not permit
children to use plastic cookware
without complete supervision.
* When cooking park, follow the directions
exactly and always cook tie meat to an internal
temperature of at least 1709F. This assures that, in
the remote possibility that trichina may be presdnt
in the meat, it will be killed and meat will be safe
to eat.
4

● no not boti eggs in a microwave oven. Pressure
will build up inside egg yolk and will cause it to
burst, possibly resulting in injury.
* Foods with unbroken outer
“skin” such as potatoes,
sausages, tomatoes,
appies,
chicken livers and other giblets,
and
egg yolks (see previous
caution)
sh#uId be pierced to
allow steam to
escape during
cooking.
● Not all pIastic wrap is suitable for use in
microwave ovens. Check the package for
proper use.
. Spontaneous botiing-Under
certain special circumstances,
liquids may start to boil during
or shortly after removal from
the microwave oven. To prevent
burns from splashing liquid, stir
the liquid briefly before removing
the container from the microwave
oven.
. <6Boi~ab]e?> ~~oking pouch~ and ‘ightlY
closed plastic bags should be slit, pierced or
vented as directed by package, If they are not,
plastic could burst during or immediately after
cooking, possibly resulting in injury, Also,
plastic storage containers should beat least
partially uncovered because they form a tight
seal. When cooking with containers tightly
covered with plastic wrap, remove covering
carefully and direct steam away from hands
and face,
,, ~
● Hot foods and steam an cause
. .
(e,
*
burns. Be careful when opening
.*
,4:.”- --
~
?ny containers of hot food,
including popcorn bags, cooking
pouches and boxes. To prevent
possible injury, direct steam away
from hands and face,
SAVE THESE
INSTRUCTIONS
5

MICROWAVING TIPS
● Make sure all cookware used in your microwave
● Paper towels, waxed paper and plastic wrap
oven is suitable for microwaving. Most glass can be used to cover dishes in order to retain
casseroles, cooking dishes, measuring cups, custard moisture and prevent spattering. Be sure to vent
cups, pottery or china dinnerware which does not plastic wrap so steam can escape.
ha~e rnetall~c trim or glaze with a metallic sheen
can be used. Some cookware is labeled “suitable
for microwaving.”
● If you are not
sure if a dish is
microwave-safe,
use this test:
Place
in the oven both
the dish you are
testing and a glass
measuring cup
filled with one cup
● Some microwaved foods require stirring,
rotating or rearranging. Check the Cooking Guide.
● Steam builds up pressure in foods which are
tightly covered by a skin or membrane. Pierce
potatoes, egg yolks and chicken livers to prevent
bursting.
If you use a meat thermometer while cooking, make
sure it is safe for use in microwave ovens.
water—set the m~asuring cup either in or next to the
dish. Microwave 1 minute at high. If the dish heats,
it should not be used for microwaving. If the dish
remains cool and only the water in the cup heats,
then the dish is microwave-safe.
IF YOU NEED SERVICE...
To obtain service, see the
Consumer Services page in the
back of this book.
We’re proud of our service and
want you to be pleased. If for some
reason you are not happy with the
service you receive, here are three
steps to follow for further help.
FIRST, contact the people who
FINALLY, if your problem is still
serviced your appliance. Explain
not resolved, write:
why you are not pleased. In most Major Appliance Consumer
cases, this will solve the problem. Action Panel
NEXT, if you are still not pleased, 20 North
Wacker Drive
write all the details—including Chicago, IL 60606
your phone number—to:
Manager, Consumer Relations
GE Appliances
Appliance Park
Louisville. KY 40225
6

—
a
ME,,”.
.
‘Q’”’”’n”n
LW9 — =HIGH
POWRLEVEL
1. Door Latches.
2. Door Screen. Metal screen permits viewing of
foods and keeps microwaves confined inside oven.
3. Power Level Knob. This knob can be set at LOW,
DEFROST, MEDIUM, MED. HIGH or HIGH.
4. Time Cook Knob. This knob can be set to the
desired cooking or defrosting time. Setting the
timer starts the oven (when the door is closed).
6. Removable Turntable Support. Turntable
support must be in place when using the turntable,
The support may be removed for cleaning.
7. Removable
~rntable. Turntable must be in place
when using the oven. Cooking performance will
be unsatisfactory without the turntable in place.
The turntable may be removed for cleaning.
NOTE: Rating plate, oven vent(s) and oven light are
located on the inside walls of the microwave oven.
5. Door Open Bar. Press to open door. Door must be
securely latched for oven to operate.
7

COOmG
The timer allows you to preset the cooking time.
The oven shuts off automatically.
Power Level HIGH is recommended for all cooking
and heating.
To become better acquainted with time cooking, make
a cup of coffee by following the steps below.
Step 1: Fill a
CUP 2/3 full of
water and add
1 teaspoon of
instant coffee
and stir to
dissolve. Use
a cup that has
I
no metal
decoration and is microwave safe (refer to
Microwaving Tips section). Place cup in oven
and close door.
Step 2: Turn
Power Level
knob to HIGH.
MEDIUM
POWER LEVEL
Step 3: Set Time Cook.
For coffee, set Time
Cook to 1 % minutes.
Time Cook may be
reset during cooking
if needed,
TIME COOK
NOTE: To set timer less than 2 minutes, turn
the Time Cook knob past 2 and then back to the
desired time.
Step 4: When time is up, the oven sounds, oven
light and fan shut off.
To resume cooking, simply close the door, and
reset the timer. The timer must be reset for cooking
to resume unless time is remaining on the timer.
8

The Defrost setting is designed for speedy thawing ● Power Level DEFROST should be used for
of frozen food and is one of the great advantages of
defrosting.
a microwave oven.
“ See your Defrosting Guide for defrosting help.
How to Defrost
To become better acquainted with the defrost
function, defrost a 10 oz. package of frozen
strawberries by following the steps below.
Step 1: Place package of frozen strawberries in the
oven and close door.
Step 2: Turn
Power Level knob
to DEFROST.
MEDIUM
DEFROST+ ■
● MED.HIGH
LOWU
@
■ HIGH
POWER LEVEL
Step 3: Turn Time
Cook knob to one half
of the total defrosting
time recommended in
the Defrosting Guide.
Turning the Time
Cook knob starts
the oven when the
door is closed.
TIME COOK
L
Step 4: When oven turns off, turn package over,
close door, and set Time Cook knob for remaining
defrosting time.
Defrosting Tips
● Foods frozen in paper or plastic can be defrosted in ● For even defrosting, some foods need to be broken
the package.
up or separated part of the way through the
defrosting time.
W
c&?:;: &,.’L&>
~:::1: , J,
● Family-size, pre-packaged frozen dinners can be
defrosted and microwaved. If the food is in a foil ● Check the Defrosting Guide for other defrosting tips.
container, transfer it to a microwave-safe dish.
Question and Answer
Q. When I turn the Time Cook knob and start the oven, I hear a dull
thumping noise. What is it?
A.This sound
is normal. It is letting you know the oven is using a Power
Level lower than HIGH.

GLOSSARY OF MICROWAVE TERMS
When adapting recipes for the microwave, it is
best to start with a familiar recipe. Knowing how
the food should look and taste will help when
adapting recipes for microwaving. Foods that
require browning or crisp, dry surfaces will cook
better in regular ovens.
● Moist foods, such as vegetables, fruits, poultry and
seafood, microwave well.
● Rich foods, such as bar cookies, moist cakes and
candies, are suitable for microwaving because of
their high fat and sugar content.
● Reduce regular oven cooking times by one-half to
one-third. Check food after minimum time to avoid
overcooking.
● Small amounts of butter or oil can be used for
flavoring, but are not needed to prevent sticking.
● Seasonings may need to be reduced. Salt meats and
vegetables after cooking.
Covering. In both regular baking and microwave
cooking, covers hold in moisture, allow for more even
heating and reduce cooking time. In regular ovens,
partial covering allows excess steam to escape.
Venting plastic wrap or covering with wax paper
serves the same purpose when microwaving.
Venting. After covering a dish with plastic wrap, you
vent the plastic wrap by turning back one corner so
excess steam can escape.
Arranging Food in Oven. When baking in regular
ovens, you position foods, such as
cake layers or
potatoes, so hot air can flow around them. When
microwaving, you arrange foods in a ring, so that
all sides are exposed to microwave energy.
Stirring. In range-top cooking, you stir foods up from
the bottom to heat them evenly. When microwaving,
you stir cooked portions from the outside to the
center. Foods that require constant stirring will need
only occasional stirring when microwaving.
Turning Over. In range-top cooking, you turn over
foods, such as hamburgers, so both sides can directly
contact the hot pan. When microwaving, turning is
often needed during defrosting or when cooking
certain foods, such as frozen hamburgers.
Standing Time. When you cook with regular ovens,
foods such as roasts or
cakes are allowed to stand to
finish cooking or to set. Standing time is especially
important in microwave cooking. Note that a
microwaved cake is not placed on a cooling rack.
Shielding. In a regular oven, you shield chicken
breasts or baked foods to prevent
overbrowning.
When microwaving, you use small strips of foil to
shield thin parts, such as the tips of wings and legs
on poultry, which would cook before larger parts.
Arcing. Sparks caused by too much metal in the
microwave oven or metal touching the side of the
oven or foil that is not molded to food.
Prick Foods to Release Pressure. Steam builds up
pressure in foods that are tightly covered by a skin or
membrane. Prick foods, such as potatoes (as you do
before regular oven cooking), egg yolks and chicken
livers, to prevent bursting.
Rotating. Occasionally, repositioning a dish in the
oven helps food cook more evenly. To rotate 1/2 turn,
turn the dish until the side that was to the back of the
oven is to the front. To rotate 1/4 turn, turn the dish
until the side that was to the back of the oven is to
the side.
Basic Microwave Guidelines
Density of Food. In both regular baking and
microwave cooking, dense foods, such as potatoes,
take longer to cook than light, porous foods, such as
rolls, bread or pieces of cake.
Round Shapes. Since microwaves penetrate foods
to about one inch from top, bottom and sides, round
shapes and rings cook more evenly. Corners receive
more energy and may overcook. This may also happen
when cooking in a regular oven.
Delicacy. Foods with a delicate texture, such as
custards, are best cooked at lower power settings to
avoid toughening.
Natural Moisture of food affects how it cooks. Very
moist foods cook evenly because microwave energy
is attracted to water molecules. Food that is uneven in
moisture should be covered or allowed to stand so it
heats evenly.
Piece Size. Small pieces cook faster than large ones.
Pieces that are similar in size and shape cook more
evenly. With large pieces of food, reduce the power
setting for even cooking.
Shape of Food. In both types of cooking, thin areas
cook faster than thick areas. This can be controlled in
microwaving by placing thick pieces near the outside
edge and thin pieces in the center.
Starting Temperature. Foods taken from the freezer
or refrigerator take longer to cook than foods at room
temperature. Timings in our recipes are based on the
temperatures at which you normally store the foods.
Quantity of Food. In both types of cooking, small
amounts usually take less time than large amounts.
This is most apparent in microwave cooking, where
time is directly related to the number of servings.
10

~pe of Cookware Microwave Uses
Foil-lined paper bags and boxes
Foil baking trays
Aluminum foil
Metal or partially metal
pok, pans,
thermometers, skewers and twist ties
Glass jars and bottles
Microwave
plastim
Paper or Styrofoam plates and cups
Oven glass and ceramic
Dinnerware
Paper towels, paper napkins and
wax paper
Plastic wrap, cooking bags, boil-in
bags and storage bags
Paperboard trays used for frozen
entrees and dinners
Plastic trays and plates used for frozen
entrees and dinners
Straw, wicker and wood
Avoid using.
You can use foil trays that are no higher than 3/4 inch. (Foil or metal
will reflect microwaves and cause uneven heating.) Arcing can occur
if foil is closer than 1 inch to oven walls.
Use for shielding.
Do not use. Microwave-safe thermometers and skewers are available.
Generally, glass jars can be used to warm food. However, do not heat
baby food in jars, even without lids, because food will heat unevenly.
Do not warm foods in narrow-necked bottles because pressure can
build up.
Cooking and heating.
Heating and serving of foods
and beverages. Styrofoam will melt if
food is too hot or if food is cooked for a long time.
Cooking and heating.
Heating and some cooking. Follow dinnerware manufacturer’s
recommendations. Avoid using dishes with metal trim.
Absorbing moisture, and preventing spatters. Heating and serving
of sandwiches or appetizers. Light covering to hold in steam. Do not
use paper towels that have synthetic fibers, such as nylon, woven
into them. Synthetic fibers may cause the towel to ignite. Avoid using
recycled paper.
Covering to hold in steam (wrap). Cooking (cooking and boil-in bags).
Heating (storage bags).
Cooking and heating.
Cooking and heating.
Warming.
Cookware Tips
c Always check the cookware manufacturer’s
recommendations before using any cookware
in the oven.
c Before purchasing cookware or preparing food in
cookware, check its size to make sure it will
fit
in the oven.
● For best cooking results select a dish that matches
the size or amount of food being prepared.
11

1. Directions below are for heating or reheating already-cooked 4. Be sure foods are heated throughout before serving. Steaming
foods stored in refrigerator or at room temperature. Use or bubbling around edges of dish does not necessarily mean
microwave-safe cookware. food is heated throughout.
2. Cover most foods for fastest heating. Exceptions are some
sandwiches, griddle foods and baked items. If you use a meat thermometer while cooking, make sure
3. Bubbling around edges of dish is normal, since the center is the it is safe for use in microwave ovens.
last to heat. Foods heated to
160°F. to 165°F. will provide safe,
palatable results. Adjust temperatures to suit your personal
taste. Let foods stand a few minutes before serving.
Item Amount Time
Appetizers
Dips: cream or processed cheese 1/2 cup 2 to 3% min.
1 cup 2fi to 5 min.
Pastry bites: small pizzas, egg rolls, etc. 2 to 4 servings
1 X to 4 min.
Saucy: meatballs, riblets, cocktail franks, etc.
1 to 2 servings 1 to 5 min.
(1/2 cup per serving) 3 to 4 servings
2% to 7 min.
Tip: Cover saucy appetizers with wax paper. Cover dips with plastic wrap. Microwave pastry bites uncovered to retain their crispness.
Bakery Foods
Cake, coffee cake, doughnuts, sweet rolls,
1 piece
nut or fruit bread 2 pieces
4 pieces
9 inch cake or
12 rolls or
doughnuts
Dinner rolls, muff]ns 1
2
4
6 to 8
Pie: fruit, nut or custard 1 slice
1 slice= l/8 of 9 inch pie 2 slices
(use minimum time for custard) 4 slices
9 inch pie
1/4 to 1/2 min.
1/2 to lfi min.
1 to 2 min.
3 to 5 min.
1/4 to 1/2 min.
1/4 to 1 min.
3/4 to 1% min.
1/2 to 2 min.
1/4 to 1 min.
314 to lfi min.
2 to 3 min.
4 to 7 min.
Beverages
Cocoa, other milk based
(6 oz. per cup)
1 to 2 cups
(9 oz. per cup)
2X to 6 min.
1 to 2 cups
4X to 7 min.
Coffee, tea, cider
(6 oz. per cup)
1 to 2 cups 1 to 3 min.
(9 oz. per cup)
1 to 2 cups
2 to 5 min.
Gravies and Sauces
Desserts: chocolate, butterscotch, etc.
1/2 cup 1/4 to 2 min.
1 cup
1/2 to 3 min.
Gravies: giblet or creamy
1/2 cup
1 X to 4 min.
1 cup
2% to 5 min.
Meat or main dish sauces, such as
1/2 cup
1 X to 4 min.
spaghetti sauce, etc.
1 cup
2% to 6 min.
1 can (16 oz.)
3X to 7 min.
Tip: Cover food to prevent spattering.
Griddle Foods
Pancakes, french toast or waffles:
Plain, no topping 2 or 3 pieces
1/2 to 1 M min.
Syrup and butter 2 or 3 pieces
1/2 to 1 ‘A min.
Tip: Do not cover.
12

—
Item Amount Time
Meats and Main Dishes
Chicken pieces
1 to 2 pieces
1 k to 3 min.
3 to 4 pieces
2% to 4 min.
Hamburgers or meatloaf
1 to 2 servings 1 to 2 min.
(4 oz. per serving) 3 to 4 servings 2 to
3X min.
Hot dogs and sausages
1 to 2
1/2 to 1 K min.
3 to 4 1 to 3 min.
Mce and pasti
1 to 2 servings 1/2 to 3 min.
(2/3-3/4 cup per serving)
Saucy, main dishes: chop
suey, spaghetti,
1 to 2 servings 3 to 7 min.
creamed chicken, chili, stew, macaroni and 3 to 4 servings
7 to 12 min.
cheese, etc.
1 can (16 oz.) 5 to 8 min.
(3/4-1 cup per serving)
Steaks, chops, ribs, meat pieces
1 to 2 servings 2 to 4 min.
3 to 4 servings
5 to 8 min.
Thinly-sliced meat
1 to 2 servings 2 to 5 min.
(3 to 4 oz. per serving) 3 to 4 servings 4 to 8 min.
Topped or mixed with sauce
1 to 2 servings
3 to 6 min.
(213-314 cup per serving)
3 to 4 servings
7 to 12 min.
Tip: Cover saucy main dishes with plastic wrap. Cover other main dishes and meats with wax paper. When heating or reheating 3 to 4 servings
of meat slices or pieces, rotate dish 1/2 turn after half of cooking time.
Plate of Leftovers
Meat plus 2 vegetables
1 plate 2 to 5 rein,
Tip: Cover plate of food with wax paper or plastic wrap.
Sandwiches
Meat-cheese filling: with 2 slices of bread
1 to 2 servings 1 to 4 min.
3 to 4 servings
3 to 6 min.
Moist filling: Sloppy Joes, barbecue, ham salad,
1 to 2 servings 1 to 4 min.
etc. in bun (1/3 cup per serving) 3 to 4 servings
3 to 6 min.
Tip: Use paper towel or napkin to cover sandwiches.
soups
Milk-based (6 oz. per serving)
1 to 2 servings 3 to 7 min.
3 to 4 servings
8 to 13 min.
1 can (10 oz.)
6 to 9 min.
Water-based (6 oz. per serving)
1 to 2 servings 1 to 6 min.
3 to 4 servings
5 to 10 min.
1 can (10 oz.) 4 to 6 min.
Tip: Cover soups with wax paper or plastic wrap.
Vegetables
Large pieces or whole: asparagus spears,
corn on the cob, etc.
Mashed
(1/2 cup per serving)
Small pieces: peas,
beans, corn, etc.
(1/2 cup per serving)
Tip: Cover vegetables for most even heating.
1 to 2 servings
3 to 4 servings
1 can (16 oz.)
1 to 2 servings
3 to 4 servings
1 to 2 servings
3 to 4 servings
1 can (16 oz.)
1 to 3 min.
2 to 6 min.
4 to 6 min.
1 to 4 min.
5 to 8 min.
1/2 to
2M min.
1
M to 3fi min.
2fi to 4X min.
13

DEFROSTING GU~E
1. Food packaged in paper or plastic maybe defrosted without
3.
unwrapping. If food is foil wrapped, remove foil and place
food in cooking dish for defrosting.
4.
2. After first half of defrosting time, unwrap package and check
food. Turn food over, if
necess~; break apart or separate food
if possible. Shield any warm areas with
small pieces of foil.
Food
Be sure large meats are completely defrosted before cooking.
When defrosted, food
should be cool but softened in all areas.
If
still slightly icy, return to microwave oven very briefly, or let
stand a few minutes.
First Half Second Half
Time, Min. Time, Min. Comments
Breads, Cakes
Bread, buns or rolls 1/2 to 3
(8 to 16 OZ.)
Cake, frosted, 2 to 3 layer
2% to 5
(17 oz.)
Cake, plain, 1 layer
1 to 3
Cheesecake, plain or
2X to 6
fruit-topped (17 to
19 oz.)
Coffee cakes
5 to 7
(11 to 14% oz.)
Cream or custard pie
1 to 3
(14 oz.)
Crunch cakes and cupcakes 1/4 to 3/4 each
Doughnuts
(1 or 2) 1/4 to 1
(4 to 6) 1/2 to 2
French toast (2 slices)
lx
Fruit or nut pie (8 inch) 6 to 9
Pound cake (1 lti oz.)
lfi to 4
Sweet rolls
(8K to 12 oz.)
lfi to 3
1 to 2
none
none
none
none
2 to 3
none
none
1 to 2
1
none
none
2 to 3
Remove metal twist tie. Turn over after first half of time.
Let stand 5 to 10 minutes before serving.
Let stand 5 minutes before serving.
Reposition after first half of time. Let stand 5 minutes before
serving.
Rearrange after first half of time.
Turn over after first half of time
—..
Let stand 5 minutes before serving
Rearrange after first half of time.
Fish and Seafood
Fillets:
Pre-packaged (1
lb.)
Freshly frozen (1 lb.)
Shellfish, blocks:
Crab meat
(6-oz. package)
Oysters (12-02. can)
Scallops
(1-lb. package)
Shellfish, large:
Crab legs, 1 to 2
(8 to 10 OZ.)
Lobster tails, 1 to 2
(6 to 9 OZ.)
Shellfish, small pieces
(1 lb.)
Steaks (6 to 12 oz.)
Whole fish (8 to 10 oz.)
3 to 5
3 to 5
1 z
3 to 6
3 to 6
15 to 3
2% to 4
2% to 4
1% to 3
2
5 to 7
5 to 7
2
4 to 6
4 to 6
2 to 3
3 to 4
3 to 4
none
2 to 4
Place unopened package in oven. (If fish is frozen in water, place
in cooking dish.) Turn package over after first half of time. After
second half of time, hold under cold water to separate.
Place block in casserole. Turn over and breakup with fork after
first half of time.
Place block in casserole. Breakup with fork after first half
of time.
Place block in casserole. Turn over and breakup after first half
of time.
Arrange in cooking dish with light-underside-up. Turn over after
first half of time.
Arrange in cooking dish, with meaty-side-down. Turn over after
first half of time.
Spread shellfish in single layer in baking dish. Rearrange pieces
after first half of time.
Let stand a few minutes to finish defrosting.
Place fish in cooking dish. Turn over after first half of time.
After second half of time, rinse cavity with cold water to
complete defrosting.
14

Food First Half Second Half
Time, Min. Time, Min. Comments
Fruit
Fresh (10 to 16 oz.)
3 to 5
3 to 5
Place package in oven. Remove foil or metal. After minimum
time, break up with fork. Repeat if necessary.
Plastic pouch—1 to 2
2 to 4 3 to 5 Place package in oven. Flex package once.
(10-oz. package)
Meat
Bacon (1 lb.)
Franks (1 lb.)
Ground: beef and pork
(1 lb.)
(2 lbs.)
(5 lbs.)
Roast: beef, lamb, veal
(3 to 4 lbs.)
Roast, pork
(3 to 4 lbs.)
Sausage, bulk
(1-lb. tray)
(l-lb.
roll)
Sausage, links
(1 to Ifi Ibs.)
Sausage, patties
(12-oz. package)
Spareribs, pork
(2 to 3 lbs.)
Steaks, chops and cutlets
3 to 5 per lb.
3 to 5
3 to 5
7 to 10
13 to 20
8
to 15 per lb.
7 to 10 per lb.
3 to 5
3 to 5
2
2
4 to 6 per lb.
5 to 7 per lb.
3 to 5 per lb.
3 to 5
3 to 5
7 to 10
13 to 20
8 to 15 per lb
7 to
10 per lb.
2 to 4
3 to 5
2 to 3%
2% to 4
4 to 16 per
lb.
5 to 7 per lb.
Place unopened package in oven. Let stand 5 minutes after
defrosting.
Place unopened package in oven. Microwave just until franks can
be separated. Let stand 5 minutes, if necessary, to complete
defrosting.
Turn meat over after first half of time.
Turn meat over after first half of time. Scrape off softened meat
after second half of time. Set aside. Break up remaining block and
microwave 1 to 2 minutes more.
Turn meat over after first half of time. Scrape off softened meat
after second half of time. Set aside. Microwave 6 to 8 minutes
more. Scrape and set aside. Break up remaining block and
microwave 3 to 5 minutes more.
Place unwrapped roast in cooking dish. Turn roast over after first
half of time. Defrost for second half of time. Let stand for 30
minutes to 1 hour in refrigerator.
Place unwrapped roast in cooking dish. Turn roast over after first
half of time. Defrost for second half of time. Let stand for 30
minutes to
1 hour in refrigerator.
Turn over after first half of time. Let stand 5 minutes.
Turn over after first half of time. Let stand 15 minutes.
Rotate package 1/4 turn after first half of time. Let stand 5 minutes.
Turn over and separate after first half of time. Remove patties as
they thaw.
Place unwrapped ribs in cooking dish. Turn over after first half of
time. After second half of time, separate pieces with table knife.
Let stand to complete defrosting.
Place unwrapped meat in cooking dish. Turn over after first half
of time and shield warm areas with foil. After second half of time,
separate pieces with table knife. Let stand to complete defrosting.
Poultry
Chicken, broiler-fryer, 8 to 11
cut Up (2fi to 3 lbs.)
Chicken, whole 11 to
15
(2fi to 3 Ibs.)
Cornish hen 5 to 8 per lb.
Duckling 5 to 8 per lb.
firkey breast (4 to 6 lbs.) 5 to 8 per lb.
8 to 11
Place wrapped chicken in dish. Unwrap and turn over after first
half of time. After second half of time, separate pieces and place
in cooking dish. Microwave 2 to 4 minutes more, if necessary.
Let stand a few minutes to finish defrosting.
11 to 15 Place wrapped chicken in dish. After first half of time, unwrap
and turn chicken over.
Shield warm areas with foil. To complete
defrosting, run cool water in cavity
until giblets can be removed.
5 to 8 per lb. Place unwrapped hen in oven breast-side-up. Turn over after first
half of time. Run cool water in cavity until giblets can be removed.
5 to 8 per lb.
Place unwrapped duckling in oven. Turn over after first half of
time. Shield warm areas with foil. Run cool water in cavity until
giblets can be removed.
5 to 8 per lb.
Place unwrapped breast in microwave-safe dish breast-side-down.
After first half of time, turn breast-side-up and shield warm areas
with foil. Defrost for second half of time. Let stand 1 to 2 hours in
refrigerator to complete defrosting.
15

COO~G GU~E
Breads
Crust on breads will be soft and the outsides will not brown. color on upside-down breads, line dish before microwaving with
If desired, sprinkle top of batter with cinnamon-sugar mixture, brown sugm-caramel mixture or savory topping, such as crushed,
chopped nuts or other topping for brown
color. To increase brown canned, french fried onion rings.
Food
Con&iner Cover
Time
Comments
Coffee cakes 8 inch round No 8 to 11 min.
Place batter in greased dish.
dish
Corn bread 8
to 9 inch No 10 to 13 min. Sprinkle cooking dish with finely
tube dish* chopped, canned, french fried onions
before microwaving. Turn out of pan
upside down to serve.
Muff]ns
Paper-1ined No Use microwave-safe muffin container
(1 Muffin)
muffin cups
1/2 to lfi min. or homemade muffin cups, made by
cutting down hot drink paper cups.
(2 to 4 Muffins) (Do not use
1/2 to 2fi min.
Some muffins may be done before
(3 to 6 Muffins) foil liners.) 2 to 4fi min. others. Remove muffins as they are
done, and continue cooking remaining
muffins a few seconds longer.
Quick breads,
8 to 9 inch 8 to 12 min.
When done, toothpick inserted near
from a mix
tube dish* center will come out clean. Let stand
15 minutes before turning out of dish.
cool.
*If tube dish is unavailable, microwave in 8 inch round dish with drinking glass placed open-side-up in center.
No
—
Cakes and Desserts
1. Always use microwave-safe cookware. 4. Cool cake in dish set directly on heat-proof surface or wooden
2. Before adding measured amount of batter, grease dishes or line board 10 to 15 minutes before inverting.
them with wax paper. (Do not flour.) 5. Crust on cakes will be soft. If cake is to be frosted, refrigerate
3. Cakes are done when toothpick or long skewer inserted into cake for an hour to firm exterior surface.
center comes out clean. 6. Chiffon and Angel Food cakes are not recommended for
microwaving.
Food Container Cover Time Comments
Baked apples Microwave- Lid or 1 X to 4 min.
Pierce fruit or peel to prevent bursting.
or pears safe dish or plastic wrap per piece Core and fill center of apple with
casserole 2 tablespoons sugar, 1 teaspoon butter
and 1/8 teaspoon cinnamon. Add
2 tablespoons water for each piece
of fruit.
Bar cookies
8 inch round No
baking dish
Commercial mix
8 inch round No
(18 to 20 OZ.)
dish
Cupcakes—6
Paper-1ined No
cupcaker
Pineapple upside
8 inch round No
down cake
dish
9 to 13 min.
1 min.
4 to 7 min.
2 to 4 min.
9 to 12 min.
Grease dish before adding batter.
Cut when cool.
Grease dish before adding batter.
Let stand 5 to
10 minutes to cool
before inverting.
When cooking several cupcakes, some
will be done before others. Remove
cupcakes as they are done and continue
cooking remaining cupcakes a few
seconds longer.
When done, toothpick in center of cake
comes out clean. Invert cake onto plate;
—
let dish stand over cake a few minutes.
16

Candies
1. Always use microwave-safe cookware. For easy clean-up, melt 2. Candies which are boiled become very hot; handle cookware
chocolate in paper wrappers seam-side-up, or place chocolate
carefully.
in paper bowl to melt.
Food Container Cover Time Comments
Caramel apples 2-cup measure No 1 kto 3 min. Unwrap half of a 14-oz. package of
or l-qt. casserole
caramels into measuring cup. Add
1 tablespoon water. Microwave,
stirring every minute. Dip 4
apples
into mixture.
Chocolate bark
1 X-qt. casserole Yes
or bowl
1 k to 2fi min. Place 12-oz. semi-sweet chocolate
pieces in container. Microwave to
melt. Add 1 cup whole toasted
almonds. Spread over wax paper
on cookie sheet. Chill
until firm.
Marshmallow crisp Large glass Yes 1/2 min. to
In large glass bowl, melt 1/4 cup butter.
bowl melt butter, Add 1O-OZ. package marshmallows,
2 to 3X min. cover with wax paper and microwave
to melt to melt. Stir in 5 cups crispy rice
marshmallows cereal. Press firmly into buttered
2-qt.oblong glass dish.
S’Mores
Paper napkin No 13 to 25 Cover graham cracker with chocolate
or paper plate
seconds and marshmallow.
—
Cereal and Mce
1. Always use microwave-safe cookware. 4. Stir or rearrange after half of cooking time.
2. For minute rice, use the same amount of water needed for 5. Microwave time and regular boiling time are about the same.
regular boiling. Add regular amount of salt.
3. Cover rice while microwaving. When using plastic wrap, turn
back one corner to vent.
Food Container Cover Time Comments
Note: To microwave single-serving packet of instant oatmeal, follow package
directions for amount of water and microwave at High for 1/2 to 1 minute.
Wee, minute
2-qt. casserole Lid or 5 to 7 min.
(lx cups) plastic wrap
Oatmeal,
l-qt. casserole No 2 to 5 min. Increasecasserolesizeformorethan
oldfashioned
or bowl per serving one serving. Increase time about
1X minutes for each additional
serving you are cooking. Stir after
half of cooking time.
Add 1 X cups water. Stir after
4 minutes.
(continued next page)
.—
17

COOmG G~E
(continued)
Cheese and Eggs
1. Eggs may be prepared many ways in the microwave oven. 3. Cook eggs just until set. They are delicate and will toughen if
Always pierce whole yolks before microwaving to prevent
bursting. overcooked.
2. Never cook eggs in the shell. Do not reheat hard cooked eggs
in the shell. They will explode.
Food
Contiiner
Cover Time
Commenk
Cheese
Fondue
2-qt. casserole Cover or To make sauce Make basic white sauce, substituting
plastic wrap
4 to 7 min.
wine for milk. Add cheese and
5 to 8 min. microwave at High for 6 to 8
minutes.
whisking evem 2 minutes.
Eggs
B;sic e~s
Buttered
custard
CUP
Omelet 9 inch pie plate
Poached eggs
1 X-qt. casserole
(4 maximum)
Quiche
9 inch pie plate
Scrambled
Glass
measuring
cup
or casserole
Plastic wrap
1/2 to 1 % min.
per egg
No Melt butter
1/2 min.
6 to 9 min.
Casserole 5 to 8 min.
cover Boil 2 cups
water.
1/4 to 1% min.
per egg
No 7 to 10 min.
No
1/2 to 1% min.
per egg
Puncture membrane of yolk to prevent
bursting.
Sprinkle cheese over omelet.
Microwave 1/2 to 1 minute until
cheese is slightly melted.
Heat 2 cups hot tap water 5 to 6 minutes
on High. Break eggs onto plate,
puncture membrane. Swirl boiling
water with spoon, slip in eggs gently.
Cover. Microwave at High 1/2 to 1
minute per egg. Let stand in water a
few minutes.
Pour filling into precooked shell.
Scramble eggs with 1 teaspoon butter
and 1 tablespoon milk per egg.
Place in oven and microwave for half
of total time. Stir set portions from the
outside to the center. Ut stand 1 or 2
minutes to finish cooking.
Fish and Seafood
1. Fish is done when it flakes easily when tested with a fork. 2. Cook fish with or without sauce. A tight cover steams fish. Use
Center may still be slightly translucent, but will continue a lighter cover of wax paper or paper towel for less steaming.
cooking as fish stands a few minutes after cooking. 3. Do not overcook fish. Check at minimum time.
Food Container Cover Time Commen&
Fillets or Round dish Wax paper or
4 to 7 min. Microwave untilfishflakeseasily.Turn
steaks (1 lb.)
plastic wrap steaks over after half of cooking time.
Shrimwl lb. Pie plate Plastic wrap
3 to 7 min. Brush with garlic butter before cooking.
(peeled) Rearrange after 4 minutes.
Shrim~l lb. 2-qt. casserole Lid or
3 to 7 min. Place shrimp in casserole. Add 2 cups
(unpeeled) plastic wrap hottest tap water. Cover. Stir after
5 minutes.
18

Gravies and Sauces
1. Cover thick, chunky sauces to prevent spattering. 3. Vary basic white sauce by adding cheese, egg yolks, cream,
2. Whisk sauces vigorously with wire whisk once or twice
while
wine or herbs.
microwaving.
Food Container Cover Time
Comments
Gravies and
sauces thickened
with
flour or
cornstarch (1 CUP)
Melted butter
sauces, clarified
butter (1/2 cup)
Thick spaghetti,
barbecue or
sweetisour sauces
(2 cups)
Thin, liquid sauces
(au jus, clam, etc.)
(1 cup)
Casserole No 4X to 6X min. Microwave fat, flour and salt together
to melt and blend. Whisk in liquid and
finish microwaving. Increase time 1 to
2 minutes per additional cup of sauce.
Glass measure No
1/2 to 2 min. Microwave butter just to melting. For
clarified butter, bring to boil then let
stand until layers separate. Pour off
and use clear, top layer.
Casserole
Yes
4 to 7 min.
Prepare as directed in recipe.
Microwave, stirring after half of
cooking time. Let stand 5 to
10 to
minutes develop flavor.
Casserole
No 5 to 8 min. Add flour-water mixture to heated
ingredients. Stir well and microwave
to finish.
Meats
1. Always use a cooking bag when cooking beef, lamb, pork or 3. Allow about 10 minutes standing time for most roasts before
veal roasts. See package instructions for proper use of cooking
carving.
bag.
2. After enclosing roast in cooking bag, place in microwave-safe If you use a meat thermometer while cooking, make sure
dish.
it is safe for use in microwave ovens.
Food Container Cover Time Comments
Beef
Ground, crumbled Casserole No
(forcasseroles
or soup)
(1 lb.)
(1% lbs.)
Meatballs
Round dish Wax paper or
(1 lb.) plastic wrap
(2
lbs.)
Meatloaf Pie plate Plastic wrap
(round loa~
Patties
Ceramic Wax paper
(4pattiesperlb.) dinner plate
1 to 2 patties
3 to 4 patties
4 to 7 min.
6 to 9 min.
5 to 8 min.
8 to 12 min.
25 to 29 min.
1 to 4 min.
4 to 7 min.
Stir after half of cooking time. Add
sauce or casserole ingredients and
finish. To cook frozen block,
microwave 10 to 15 minutes,
breaking up and stirring every
5 minutes. Let stand 5 minutes.
Arrange 3/4 to 1 inch apart in circle
around edge of dish.
Make a well between the edge of meat
mixture and dish to eliminate spillover
of juices during cooking. Let stand
10 minutes after cooking.
Cover with wax paper or cook
uncovered and turn patties over. If
desired add browning sauce.
(continued next page)
19

COO~G GUmE
(continued)
Meats (continued)
Time
Food Container Cover (or Internal Temp.) Comments
Beef (continued)
Pot roasts Pie plate
Cooking bag 22 to 25 min.
Add 1/2 cup water to cooking bag. Turn
(Up to 3 lbs.) per lb.
over after half of time. Add vegetables
if desired after half of cooking time.
Recover and finish.
Tender roasts (rib,
Pie plate Cooking bag
Minutes Internal
high quality rump,
sirloin tip)
Rare
Medium 13 to 16
Well
*
Turn roasts over after half of cooking
er lb. Tern . time.Letmeat stand 10 minutes before
10 to 12 140°F.
carving.
160°F.
16 to 19 170°F.
Lamb
Roast, leg or
shoulder
Chops and cutlets
(1 inch thick) 4 chops
Pie plate
Cooking bag
+
Minutes Internal
Place roast fat-side-down in
per lb.
Temp.
microwave-safedish.Turnoverafter
18 to 22 l@°F.
half of cooking time. Let roast stand
Medium 24t02g
170°F.
10 minutes before carving.
Well
Round
dish No
8 to 10 min. Brush chops lightly with oil. Turn meat
over after half of cooking time.
Pork
Bacon
(per slice)
Canadian bacon
2 slices
4 slices
6 slices
Ham,precooked:
canned
Ham, slices
and steaks
(1 to 2 inch thick)
Pork chops: 3/4 inch
2
4
Pork roast
Pork sausage,
(raw) link
Pork sausage (raw)
1/2
lb.: 4 patties
Microwave-
safe plate
Microwave-
safe cookware
Pie plate
Round dish
Microwave-
safe cookware
Pie plate
Microwave-
safe cookware
Microwave-
safe cookware
Paper towel
Wax paper
Cooking bag
Wax paper
Plastic wrap
Cooking bag
Wax paper
Wax paper
3/4 to 1 min. Arrange in single
layer on paper towels. –
Cover with a paper towel.
Arrange in single layer.
1 to 1 k min.
2 to 2X min.
2X to 3 min.
15 to 19 min.
Place fat-side-down in dish. Turn ham
per lb.
over after half of cooking time.
18 to 27 min.
Turn over after 10 minutes.
15 to 18 min.
18 to 20 min.
15 to 18 min.
per lb.
1 to 1 M min.
per link
5 to 7 min.
Brush with barbecue sauce or browning
agent, if desired. Turn over after half
of cooking time. Let stand covered 5
to 10 minutes before serving.
Turn roast over after half of cooking
time. Microwave to an internal
temperature of
170°F.
kange in single layer. If cooking 6
or more links, rearrange after half of
cooking time.
Arrange in single layer. Turn over after
half of cooking time.
20